Author Notes:This recipe is a variation of one I devised at the Green Market in Chicago several summers ago. One of the local farmers was selling early summer radicchio and zucchini blossoms, so I added toasted pistachios for a purple, green and gold salad, dressed with good olive oil and a special sherry vinegar. In midsummer this year, the colors remain the same but with sweet corn instead of the zucchini flowers and the addition of caramelized shallots. - Cinzia900 —Cinzia900

Food52 Review: Paint a portrait of summer in garnet, gold and green. This really lovely salad satisfies most any craving. It's sweet, salty, bitter, sour—but balanced all around. Pedro Ximenez is exquisite to be sure, but any fine sherry vinegar will do nicely here. This salad is substantial enough to be your supper, so let it shine as a main course. It's both casual and elegant without trying too hard (make it for friends on a weeknight, and they'll say the same of you). —Lauren Utvich

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The photo of the radicchio is courtesy of Sharon Hoogstraten, a Chicago photographer who frequently photographs at the Green Market in Chicago. The racicchio if from the garden of Kim Bartko, a Chicago book designer and food writer. Cinzia900